I thought this recipe as is was very bland and too high fat without the zing. I doubled the crab and I used the fresher kind you find in the refridgerated section of the fish department (the kind with an expiration date). I used 3/4 the amount of cream cheese (and used low fat). I added two tablespoons of sour cream, a little Old Bay seasoning, one clove of fresh garlic, and kosher salt. I also used more green onion that it calls for. Next time I'll use even less cream cheese, maybe 4 oz. It's much more expensive to make it this way but otherwise, to me, the calories aren't worth it.

Reviewed On: Dec. 30, 2007